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Black Bean & Sweet Potato Enchiladas

If weeknight dinners are a constant struggle, consider this recipe your crowd-pleasing one dish wonder. Feel free to swap in whatever vegetables and protein you have on hand, and customize this dish to your preferences. Chicken, shrimp, rice, grilled vegetables, all would be delicious here. For even more variety, set out some sour cream, salsa, shredded lettuce, and hot sauces and let everyone top up their own plate.

Serves 4

Total Time: 30 minutes

Ingredients:

1 tablespoon olive oil

1 yellow onion, peeled and diced

4 cloves garlic, peeled and chopped

3 cooked sweet potatoes, chopped (leftovers are great here!)

1 can black beans, drained

1 can corn kernels, drained

2 handfuls fresh spinach

1-2 tablespoons chipotle adobo sauce (you can find cans of chipotle peppers in adobo sauce in the condiments aisle), omit for a more mild flavor

In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, 2-3 minutes. Add the potatoes, beans, corn, spinach, and adobo sauce, and stir everything well to combine.

Cook for 5-6 minutes, until everything is warmed through, and the spinach is wilted. Add the shredded cheese, and a pinch of salt and pepper, and stir well to combine, until cheese is melted.

In a rectangular baking dish, pour 1/3 of the enchilada sauce in an even layer.

Fill each tortilla evenly with the sweet potato filling, and roll into a burrito shape. Arrange all the tortillas closely together in the dish so they’re snug. Pour the remaining enchilada sauce over the tortillas, and sprinkle over extra cheese.

Bake the enchiladas for 10-12 minutes, until everything is warm and the cheese is golden and melted.

To serve, top the enchiladas with avocado slices, a squeeze of fresh lime juice, and a sprinkling of fresh cilantro. Enjoy!

Recipe Notes: This dish is a great make ahead meal- just prepare everything up to the baking step, cover with foil, and bake in the oven when needed. You can freeze it at this point also for a delicious meal in a flash. It also makes great leftovers!

Variations: For chicken enchiladas, roast 2 boneless & skinless chicken breasts tossed with olive oil, a pinch of cumin and oregano, at 350 for 20-30 minutes until firm. Shred the breasts, then add to your filling mix. You can also use 1 pound of ground beef, chicken, or turkey sautéed with olive oil, cumin, and oregano.